1361 - 1380 of 1763 chefs
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Kyo no Yakinikudokoro Hiro Kyoto Tower Sando branch
京の焼肉処 弘 京都タワーサンド店
- Kyoto Station, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Kushiyaki (grilled skewers) / Yakiniku (grilled meat) / Horumon (offal meat)
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岸本 雅也Masaya Kishimoto
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A casual encounter during job hunting led him to what he is now.
He was born in 1985 in Kyoto. He got to know Hiro where he is currently working for, during job hunting when he was a junior at a university. He decided to enter the company as he agreed with their philosophy and the atmosphere of the restaurant, and also he liked eating. After working at [Kyo no Yakinikudokoro Hiro] Kiyamachi branch and Kyoto Ekimae branch, he is currently working as the manage at Kyoto Tower Sando branch, trying a new business style. With his motto to make people happy through food, he is making efforts to create a space where everyone can be happy.
岸本 雅也Masaya Kishimoto
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Yakiniku & Sake USHIGORO Kan Ebisu Main Branch
焼肉と和酒 うしごろ 貫 恵比寿本店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Sake
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中西 信二Shinji Nakanishi
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Started a career as a chef working in Japanese restaurants.
Mr. Nakanishi started his career as a chef in his early 20s in a Japanese restaurant. In 2014, he entered Sangue, a company that continues to lead the Japanese BBQ industry, feeling the appeal of their cuisine and concepts that change established ideas in the industry. After working as a head chef, he took on the role of kitchen supervisor and has continued working in that position to this day.
中西 信二Shinji Nakanishi
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Toriyoshi Naka-Meguro Branch
鳥よし 中目黒分店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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猪股 善人Yoshito Inomata
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Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.
Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants.
猪股 善人Yoshito Inomata
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Fried Chicken and Highball Link
フライドチキンとハイボール リンク
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / Chicken / Western Sosaku (creative cuisine) / Highball
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北川 浩次Koji Kitagawa
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Became a chef to cook the deep-fried dishes that he has loved since he was a child.
He was born in 1979 in Ishikawa prefecture. He has loved deep fried dishes such as fried chicken since he was a child, but never thought of entering the restaurant field. After graduating from school, he started working at an izakaya (Japanese pub) and a dining kitchen, and accumulating experiences as a chef and a server also. He is still pursuing how to make delicious fried chicken.
北川 浩次Koji Kitagawa
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Sengokuhara Yuzen
仙石原・游膳
- Hakone/Gora, Kanagawa
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Shochu
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生野 雄介Yusuke Ikuno
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He wants the guests to enjoy the original tastes of the ingredients.
Born in Yokohama in 1980. He liked making things and having trips since he was small. That is why he was naturally interested in cooking and decided to be a chef. When visiting Hakone, people enjoy visiting many places, including his restaurant. It has been his pleasure if they remember his restaurant as one of the fun memories, on their way home in a train or a car.
生野 雄介Yusuke Ikuno
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Torisei Kyoto Tower Sando branch
鳥せい 京都タワーサンド店
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken
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冨田 潤Jun Tomita
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He has been fascinated with creating food and the atmosphere in a restaurant.
He was born in 1977 in Osaka. He had a part time job at a restaurant while he was a student as he was interested in creating food and the atmosphere in a restaurant. After graduating from school, he entered a restaurant. Though he wanted to work as a server at first, he had to work as a chef as the kitchen was short handed, however he found cooking fun, and his unique point of view was also highly received, which was why he began developing the restaurant menu as well. After working as the manager at [Torisei Tenmabashi branch], he was chosen to be a part of the staff to open [Torisei Kyoto Tower Sando branch].
冨田 潤Jun Tomita
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Yakiniku USHIGORO Shinjuku 3-chome branch
焼肉うしごろ 新宿三丁目店
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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Shunsaiten Tsuchiya
旬彩天つちや
- Esaka, Osaka
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (tea-ceremony dishes) / Wine
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土阪 幸彦Yukihiko Tsuchisaka
The Chef's Recommendations -
His culinary dreams were fueled by a chance encounter with a future mentor and beautifully crafted food
Born in Shiga Prefecture in 1971, Mr. Tsuchisaka found his passion for cooking after witnessing a sushi chef prepare a vivid display of handcrafted food. After enrolling in culinary school, he took on a part-time job and ended up meeting the chef who would prove to be a professional mentor throughout his career. From there he took on jobs at various restaurants that specialized in Japanese cuisine in order to learn all that he could. At age 27 he moved up to work as a head chef, and then 10 years after that at age 37 he set out on his own to open Shunsaiten Tsuchiya in the Esaka area of Osaka. Mr. Tsuchisaka prepares tempura (deep fried foods) with fresh, seasonal ingredients that are fried with perfect timing. He also devotes himself to providing his staff with exceptional training.
土阪 幸彦Yukihiko Tsuchisaka
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USHIGORO Bambina Ginza Branch
うしごろバンビーナ 銀座店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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Yakiniku USHIGORO Ginza branch
焼肉うしごろ 銀座店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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Teppanyaki Sanga
鉄板焼 山河
- Nara, Nara
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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中川 千春Chiharu Nakagawa
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She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.
She was born in 1995 in Nara prefecture. After graduating from a university, she became a service staff at a restaurant. Though she was having fulfilling days, she decided to change jobs to make good use of the language abilities obtained at the university. In 2018, she entered [Teppanyaki Sanga]. Currently, she actively works as a hotel staff at [Piazza Hotel Nara] in the daytime, and as a restaurant service staff at night. She treats guests from all over the world with her original cheerful personality and sophisticated service skills obtained through her working experience at the hotel.
中川 千春Chiharu Nakagawa
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Asakusa Umaimon Azuma
浅草うまいもん あづま
- Asakusa, Tokyo
- Japanese,Japanese
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染谷大樹Daiki Someya
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Feel the depth of Asakusa's generosity and warm spirit.
Mr. Daiki Someya was born in 1990 in Asakusa. He grew up watching his parents run their restaurant Asakusa Umaimon Azuma. After graduating from university, he worked in a hotel's food and beverage section in Tokyo for three years to accumulate experience, then started working for his parent's restaurant. Currently, he is working hard at the restaurant's front line while learning cooking skills from his father and other skillful chefs who have supported the restaurant.
染谷大樹Daiki Someya
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Honba No Aji Maruaki
本場の味 丸明
- Hida/Takayama, Gifu
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Local Sake / Korean / Yakiniku (grilled meat)
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溝端 研一Kenichi Mizobata
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He got started thanks to memories of his delighted customers
Chef Mizobata was born in October 1979 and is from Takayama city in Gifu prefecture. He says he studied cooking at high school and was very diligent with his studies. He says that his future career path was decided by the joy he felt when his customers told him "that was delicious!" at his part time job. Even now that it is a famous restaurant, even known overseas, he continues to devote himself to cooking every day so that he can hear his customers' sincere words of satisfaction.
溝端 研一Kenichi Mizobata
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Gion Owatari
祇園 大渡
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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大渡 真人OOWATARI MAHITO
The Chef's Recommendations -
Acquiring the fundamentals at a famous Osaka restaurant, then aiming for independence in his wife's hometown of Kyoto.
Born in 1975 in Fukuoka, he was enthralled by the culinary world, and went on to Tsujigakuen Japanese Culinary College after graduating from high school. Building up experience at famed Osaka restaurants like Kisetsu Ryori Tsumura, he decided to start independently at 34. While searching Kyoto, the home of his wife's family, for a location, he came across an old private home, and it was there that he opened Gion Owatari. In 2012, he earned a Michelin star.
大渡 真人OOWATARI MAHITO
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Sakanaya Oaji
サカナヤ オアジ
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / Beer / Sashimi (raw fish)/Seafood / Sake
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荒井 拓也ARAI TAKUYA
The Chef's Recommendations -
The hometown taste of Toyama that you can enjoy in Shimbashi
I was born on 21 July 1976 in Toyama prefecture. I have accumulated 20 years of experience as a chef focused on Japanese cuisine. In July of 2013, I became the head chef of the newly opened "Shusaiya Oaji Shimbashi", where I work today.
荒井 拓也ARAI TAKUYA
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Soshu Torigin Odawara Ekimae Branch
相州 鳥ぎん 小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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柴田 久人Hisato Shibata
The Chef's Recommendations -
The thing that prompted him to become a chef was hearing [that was delicious] from customers at a restaurant he was working at part-time
Born in Kanagawa Prefecture in January 1970. During his student years, he worked part-time at [Soshu Torigin.] He first thought of learning how to cook in earnest when customers told him that the food he made was delicious. After that, he enrolled in culinary school in Tokyo, where he learned the fundamentals and was able to work with various culinary genres. After graduation, he considered working at other places, but had a strong attachment to [Soshu Torigin] so he returned to Kanagawa, where he has remained committed to the management, procurement, and quality of [food] ever since.
柴田 久人Hisato Shibata
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Micchan So-honten Hatchobori Branch
みっちゃん総本店 八丁堀店
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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浜田 博Hiroshi Hamada
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His inspiration to become a chef came after catching a glimpse of his friend working at an okonomiyaki (savory pancake) shop
He was born in April of 1970 in Hiroshima Prefecture. His love of food extends back to his childhood when he used to frequent okonomiyaki shops around his neighborhood. A friend of his at the time was training at "Mitchan So-honten", which inspired him to go off and do the same thing. He devoted himself to perfecting his skills in okonomiyaki and then took on his current role as a manager at "Mitchan So-honten Hatchobori Branch", which is now the main branch. He works hard every day to preserve the restaurant’s culinary traditions and makes sure that each and every okonomiyaki is carefully prepared for customers, many of whom travel long distances to eat there.
浜田 博Hiroshi Hamada
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Sushi Watanabe Sapporo Branch
鮨わたなべ 札幌店
- Susukino, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / General
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渡部 朋仁Tomohito Watanabe
The Chef's Recommendations -
A sushi artisan who is proud of "Ezo-mae Sushi", making Hokkaido ingredients shine with Edo-mae techniques.
Mr. Watanabe was born in 1972 in Hokkaido. After training at famous and newly opened Japanese restaurants in Tokyo for 10 years, he studied for 3 years at a long-standing sushi restaurant, then became licensed as a Fugu chef in Tokyo. Returning to his hometown of Nakashibetsu town in Hokkaido, he opened Sushi Watanabe, and in 2013 the newly built and relocated current Nakashibetsu Main Branch. And in February 2018, he opened the Sushi Watanabe Sapporo Branch, where he works to this day. 'Ezo-mae Sushi', Mr. Watanabe's trademark, uses Hokkaido-made ingredients with Edo-mae techniques. His unique food delights many foodies.
渡部 朋仁Tomohito Watanabe
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Hikariya Nishi
ヒカリヤ ニシ
- Matsumoto Station, Nagano
- French,Italian/French / French / Wine
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田邉 真宏Masahiro Tanabe
The Chef's Recommendations -
Opening the way in the field of cuisine with the broad knowledge that he learned from his pioneers and renowned restaurant abroad
Born in Tochigi in 1975. He wanted to be a chef as he was enjoying his grandmother's cooking who lived in France. After graduating from [Ecole Curiner Kokuritsu], a cooking school, he worked under Mr. Kazunori Otowa at [Auberge] in Utsunomiya. Then he went to Europe and accumulated experiences at renowned restaurants in Lyon, Florence, Barcelona, London. After returning to Japan, he became the master chef of [Niki Club] in Nasu. He has also been working for restaurants in Roppongi and Ginza. As the grand chef of [Hikariya] group since 28 years old, he has been devoting himself to natural French cuisine, respecting the thoughts of the producers of the ingredients, raising chefs of the next generation, and educating people about food.
田邉 真宏Masahiro Tanabe
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Ehime / Uwajima Ryori Kadoya Toranomon
愛媛・宇和島料理 かどや 虎ノ門
- Toranomon, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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末永 悦巳Etsumi Suenaga
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To stay busy and to contribute something of worth - the job of chef is a sacred task
Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.
末永 悦巳Etsumi Suenaga
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